The greatest tool in a woman’s toolbox isn’t a cosmetic or a brush. It’s self-determination—the daily commitment you make to yourself and your future, and the hard work and rituals that create the foundation for that journey. Make Your Self is a series that spotlights the stories of women who fiercely embody this relentless pursuit.
When we connect with Chloe Coscarelli at the beginning of March, there’s a palpable incongruity hanging over our conversation. We’re on the phone, after all, to discuss the career and perspective of a natural-born go-getter; a woman who has made it her life’s mission to educate and inspire the masses about their food choices—all with an infectious optimism, to boot. And yet, here we are: just a few days into our respective shelter-in-place orders, staring down a strange new reality in which the best impact one can make is physically distancing from the world at large. Like so many of us, Coscarelli is grappling with the magnitude of the moment—the sheer bizarreness of being forced to recalibrate ourselves. “So many of us have built our identity and sense of self over our role in the outside world,” she says.
So she turns to the grounding ritual she knows best: cooking nourishing meals, and finding solace through the power of food.
Given the ubiquity of veganism and plant-based diets now, it’s rather remarkable to think back to just ten, twenty years ago: a time when veg-friendly restaurants were relatively niche and full of hippie connotations, when almond milk was a specialty item rather than just one of a dozen non-dairy milk alternatives. 2004 was the year that Coscarelli chose to go vegan, a decision guided by her love of animals—and after quickly falling in love with her new lifestyle, she wondered why it wasn’t more popular.